Eggplant and Parmesan Focaccia
For this, I took a third of the dough from my previous recipe, split it in half, and spread into 2 pizza shapes. I brushed the dough with the topping from the same recipe, and then layered with slices of eggplant and a bit of zucchini, brushed it with more of the topping and then finished it with some grated parmesan. Feel free to also use asparagus, artichoke, spinach, mushrooms… whatever you have on hand. Bake for about 15 minutes on 220C / 400F until the edges are golden and the cheese has started to get a bit crispy. Really good either hot out of the oven or cold the next day.